Influence of drying temperature on drying kinetics, energy consumption, bioactive compounds and cooking quality of pasta enriched with spinach

2020 ◽  
Vol 43 (12) ◽  
Author(s):  
Wallaf Costa Vimercati ◽  
Cintia Araújo ◽  
Leandro Levate Macedo ◽  
Antonio Manoel Maradini Filho ◽  
Sérgio Henriques Saraiva ◽  
...  
Keyword(s):  
Energy Consumption ◽  
Bioactive Compounds ◽  
Cooking Quality ◽  
Drying Kinetics ◽  
Drying Temperature

scholarly journals Effect of Pretreatments on Convective and Infrared Drying Kinetics, Energy Consumption and Quality of Terebinth

2021 ◽  
Vol 11 (16) ◽  
pp. 7672
Author(s):  
Yousef Abbaspour-Gilandeh ◽  
Mohammad Kaveh ◽  
Hamideh Fatemi ◽  
Esmail Khalife ◽  
Dorota Witrowa-Rajchert ◽  
...  
Keyword(s):  
Energy Efficiency ◽  
Energy Consumption ◽  
Bioactive Compounds ◽  
Specific Energy Consumption ◽  
Moisture Diffusion ◽  
Drying Kinetics ◽  
Convective Drying ◽  
Drying Time ◽  
Time And Energy

This study is focused on the influence of convective drying (50, 60, and 70 °C) and infrared (IR) power (250, 500, and 750 W) on the drying kinetics, the specific energy consumption of terebinth drying as well as quality and bioactive compounds upon various pretreatments such as ultrasound (US), blanching (BL), and microwave (MW). Compared to convective drying, IR drying decreased more the drying time and energy consumption (SEC). Application of higher IR powers and air temperatures accelerated the drying process at lower energy consumption (SEC) and higher energy efficiency and moisture diffusion. Terebinth dried by a convective dryer at 60 °C with US pretreatment showed a better color compared to other samples. It also exhibited the polyphenol and flavonoid content of 145.35 mg GAE/g d.m. and 49.24 mg QE/g d.m., respectively, with color variations of 14.25 and a rehydration rate of 3.17. The proposed pretreatment methods significantly reduced the drying time and energy consumption, and from the other side it increased energy efficiency, bioactive compounds, and quality of the dried samples (p < 0.01). Among the different pretreatments used, microwave pretreatment led to the best results in terms of the drying time and SEC, and energy efficiency. US pretreatment showed the best results in terms of preserving the bioactive compounds and the general appearance of the terebinth.

Drying of sliced tomato ( Lycopersicon esculentum L.) by a novel halogen dryer: Effects of drying temperature on physical properties, drying kinetics, and energy consumption

2020 ◽  
Author(s):  
Asaad Rehman Al‐Hilphy ◽  
Mohsen Gavahian ◽  
Francisco J. Barba ◽  
José M. Lorenzo ◽  
Zainab Musaddaq Al‐Shalah ◽  
...  
Keyword(s):  
Energy Consumption ◽  
Lycopersicon Esculentum ◽  
Physical Properties ◽  
Drying Kinetics ◽  
Drying Temperature

Influence of Gluten Proteins and Drying Temperature on the Cooking Quality of Durum Wheat Pasta

2007 ◽  
Vol 84 (1) ◽  
pp. 48-55 ◽  
Author(s):  
Raimondo E. Cubadda ◽  
Marina Carcea ◽  
Emanuele Marconi ◽  
Maria C. Trivisonno
Keyword(s):  
Durum Wheat ◽  
Cooking Quality ◽  
Gluten Proteins ◽  
Drying Temperature

Optimization of pea seed intermittent drying assisted with ultrasound technology

2020 ◽  
Vol 16 (7) ◽  
Author(s):  
Fei Yu ◽  
Zhao Yang ◽  
Zhichao Tao ◽  
Zongyu Yang
Keyword(s):  
Energy Consumption ◽  
Comprehensive Evaluation ◽  
Orthogonal Experiment ◽  
Drying Kinetics ◽  
Ultrasonic Power ◽  
Single Factor ◽  
Drying Method ◽  
Range Analysis ◽  
Drying Temperature ◽  
Pea Seed

AbstractIn recent years, hot air-drying coupled with ultrasonic technique or intermittent method is widely applied in food drying owing to significantly improving drying properties. The objective of this paper was to study the effect of drying temperature, ultrasonic power and intermittent method on drying kinetics, seed vitality and energy consumption of pea seed. The single factor tests were performed with air temperature of 28, 32, 36, and 40 °C, using ultrasound at four power levels of 60, 100, 150, and 200 W, and intermittent drying with intermittent ratios of 1, 1/2, 1/3 and middle intermittence. The orthogonal experiments of three factors with three levels were conducted based on the results of single factor test. Results indicated that drying temperature, ultrasonic power and drying method all had significant effects on drying kinetics, germination percentage (GP), mean germination time (MGT) and germination index (GI) (P < 0.05), and application of intermittent drying method can greatly reduce energy consumption. Further, from the orthogonal experiment, the greatest impact on the comprehensive evaluation index of seed drying was intermittent method, followed by drying temperature and the least was ultrasonic power. The optimum drying parameters of pea seed were drying temperature of 36°C, ultrasonic power of 200 W, and drying method of intermittent ratio 1/2, which were obtained by range analysis in the scope of this experiment.

Isotherm Adsorption Behavior and Drying Kinetics of Black Pepper

2012 ◽  
Vol 622-623 ◽  
pp. 1580-1585
Author(s):  
A. Sae-Khow ◽  
S. Tirawanichakul ◽  
Y. Tirawanichakul
Keyword(s):  
Energy Consumption ◽  
Relative Humidity ◽  
Moisture Content ◽  
Specific Energy ◽  
Specific Energy Consumption ◽  
Initial Moisture Content ◽  
Black Pepper ◽  
Drying Kinetics ◽  
Drying Temperature ◽  
Kinetics Of

The objective of this research were to evaulate equilibrium moisture contents (EMC) of black pepper using the gravimetric-static method and to study the drying kinetics of pepper using 1-stage hot air (HA) drying, 1-stage infrared (IR) drying, 2-stages drying with microwave (MW) and IR and 2-stages drying with MW and HA including to the specific energy consumption determination. For the first objective, the five saturated salt solutions were used for providing equlibrate state between pepper and surrounding at temperature ranging of 40-65°C correlated to relative humidity ranging of 10-90%. The results showed that EMC value decreased with increasing temperature at constant relative humidity. To evaluate the EMC value, the experimental data was simulated by four conventional EMC models and the criteria of the best fiiting models were determined by the determination of coefficient (R2) and the root mean square error (RMSE) value. The results showed that the calculated value using the Modified Oswin model was the most suitable for describing the relationship among equilibrium moisture content, relative humidity and temperature. To study effect of drying condition on drying kinetics, the initial moisture content and final moisture content after drying of papper sample was in ranges of 300-400% dry-basis and 12-16% dry-basis, respectively. The experimetal data were simulsted using empirical drying models and the results showed that the drying temperature relatively affected to drying rate of pepper while the evolution of moisture transfer was in the drying falling ratefor all drying strategies. The 1-stage IR drying and 2-stages drying with MW and IR provided low specific energy consumption (SEC) (0.11-0.15 MJ/kg of water evaporated) compared to the other drying strategies (0.87-1.52 MJ/kg of water evaporated). Moreover, the SEC of pepper drying decreased with increasing of drying temperature.

A novel infrared pulse-spouted freeze drying on the drying kinetics, energy consumption and quality of edible rose flowers

LWT ◽  
2021 ◽  
Vol 136 ◽  
pp. 110318
Author(s):  
Kay Khaing Hnin ◽  
Min Zhang ◽  
Ronghua Ju ◽  
Bin Wang
Keyword(s):  
Energy Consumption ◽  
Freeze Drying ◽  
Drying Kinetics
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